|Linguine/Thin spaghetti||1 Pound (500 Gram)|
|For putanesca sauce|
|Olive oil||2 Tablespoon|
|Garlic||5 Clove (25 gm), crushed|
|Canned peeled italian plum tomatoes||56 Ounce, drained and chopped (4 Cans, 14 Ounce / 440 Gram Each)|
|Anchovy fillets||6 , coarsely chopped|
|Pitted black olives||2 Ounce (60 Gram)|
|Capers||2 Tablespoon, drained and chopped|
|Dried oregano||1 Teaspoon|
|Chili powder||1⁄4 Teaspoon|
|Parsley||1⁄2 Bunch (50 gm), coarsely chopped|
|Grated parmesan cheese||1 Ounce (30 Gram)|
1. Cook pasta in boiling water in a large saucepan following packet directions. Drain, set aside and keep warm.
2. To make sauce, heat oil in a saucepan over a low heat, add garlic and cook, stirring, for 2 minutes. Add tomatoes and bring to the boil, then stir in anchovies, black olives, capers, oregano and chili powder and simmer for 3 minutes longer. Spoon sauce over hot pasta, sprinkle with parsley and Parmesan cheese and serve.